Website for a Restaurant or Café in Tulcea, with Bookings Received in Writing
Tulcea is the town where you enter the Danube Delta. Boats leave from the waterfront for Sulina, Crișan or Mila 23, and many of those heading into the Delta spend at least one night here, on the way out or on the way back. Among them live the people of Tulcea, raised by the water, who know how a fish borș should turn out and aren't impressed by a plate that is merely arranged nicely.
For a restaurant in Tulcea, that means guests arriving in waves, following the boat times, and a menu judged first by its fish. The MPO Web Studio team makes websites for Tulcea's venues, whether bistros, cafés or restaurants, through which the booking reaches you in writing, with the time and the number of people. The mockup, built on your own venue, is yours to see for free.
Professional website from €290 · delivered in 3–7 days
How it works
- 1We build you a free demo of your site
- 2You tell us what to change
- 3You pay only if you love it
In spring, the fishing ban rewrites the fish menu
Every spring, fishing in the Delta and on the Danube stops, with few exceptions, for a good few weeks, for as long as the spawning-season ban lasts. The exact dates are set by the authorities each year, but in the kitchen the effect is always the same: some species no longer arrive fresh, and a few dishes have to come off the menu or be cooked differently. Locals know this and ask straight out. A tourist from another corner of the country doesn't, and orders what they saw on a menu left over from autumn. A venue that says openly, right next to the fish dishes, what is missing during the ban and what it cooks instead earns the trust of both. And when the ban ends, the same page announces the return of fresh fish, news the people of Tulcea wait for and look for.
After three days of fish, the tourist asks for a steak
Anyone coming back to Tulcea after a few days at a guesthouse in the Delta has eaten fish at almost every meal: soup at lunch, saramură in the evening, plachie the next day. Some can't wait for a steak, a pizza or a big salad. Others, just arrived and with their boat trip set for the next morning, want the exact opposite: their first saramură, with fish from the Delta, before they've even seen the Delta. On the same evening, at neighbouring tables, sit two guests looking for opposite things on the same menu. Your site can welcome both from the very first screen: fish up front for the one who has just arrived, the other dishes just as easy to find for the one who has had enough of it. Neither moves on to another place thinking there's nothing for them at yours.
Eight or eighteen? A written booking leaves nothing to guesswork
On the phone, with the extractor fan running and the room full, “eight” and “eighteen” sound almost the same, and “around seven” can mean anything from six to eight. For a fish kitchen the mistake costs: fresh fish doesn't keep from one day to the next, and a table of eighteen announced as eight is left without saramură. On the site, the booking has fields you can't mishear: the name, the number of people, the time and a note, say, that two of them don't eat fish. It reaches you on WhatsApp, you confirm it with a message, and the confirmation stays on the guest's phone, with your numbers in black and white. The mockup is free, based on our example at /demo/horeca and filled in with your menu and your room. Only if it convinces you do we talk money: from 290€, with the site put online in a few days, one round of revisions covered by the price and 7 days of guarantee from launch day.
Frequently asked questions
During the ban weeks we take a few dishes off the menu. Do we hide them on the site or leave them with a note?+
You leave them visible, marked as unavailable until the ban ends, with one sentence on why. A local understands at once, and a tourist learns something about the place they've come to, instead of thinking you forgot to update your menu. You switch the label on and off yourself, from the admin page, without writing to us. The dishes you cook in their place can sit right beside them, so choosing stays easy.
Many tourists message us straight from the boat, out on the channels. If the signal drops, does the booking still arrive?+
Yes, and this is exactly where writing beats calling. A booking from the site goes out as a WhatsApp message, and a message without signal waits and sends itself once the phone finds a network again, with everything the guest filled in. A dropped call, on the other hand, breaks off mid-sentence. You get the whole request, with the name, time and party size, even if it arrives late, and your confirmation waits for them the same way.
Tourists come to us straight off the boat, luggage in tow. Is it worth saying on the site that they can leave it somewhere?+
It is, if you really have a safe corner for it. A line next to the booking says there's room for luggage, and in the request the guest notes how many suitcases they're bringing, so you can give them a table by the wall rather than in the middle of the room. For someone with a few hours left before the bus, or before collecting the car they left in town, that decides where they eat. If you have no space, we write nothing: better silence than a promise you can't keep.
We sell grilled fish by weight, per hundred grams. How do we show the price so anyone understands it?+
We write the price per 100 grams and, next to it, the usual weight of a portion or a whole fish, so guests can do the maths themselves before ordering. One short sentence explains whether the fish is weighed raw or cooked and whether you show it to them before it goes on the grill, depending on how you work. A tourist who has never ordered by weight no longer worries about the bill, and a local sees that you deal fairly.
Want to see what your business's website could look like?
Message us on WhatsApp and we'll build you a free demo website with your business name on it. See it first, then decide — no strings attached.